Keto Coconut Flour Crepes (Only 6 Ingredients)
Coconut flour crepes are easy gluten-free crepes perfect to satisfy your sweet tooth with almost no carbs!
These are the best keto crepes you are dreaming of. So, keep reading.
Whether you crave a sweet crepe for breakfast or a cheesy ham and cheese crepe, this recipe works with any filings.
What Are Coconut Flour Crepes?
These Coconut Flour Crepes are simple, healthy sweet crepes to enjoy as a low-carb breakfast or dessert. They are a low-carb alternative to my popular crepe recipe.
Coconut Flour Crepes are very low in carbs with only 1.4 grams of net carbs.
Why You’ll Love This Recipe
I am a crepe fan and eating crepes is a bit of a tradition, a cultural thing. I made many low-carb, vegan, or gluten-free crepe recipes over.
My all-time favorite is the almond flour crepes recipe but this recipe is just as delicious, here’s why:
- 7 Wholesome Ingredients
- Ready In 25 Minutes
How To Make Coconut Flour Crepes
All you need to make delicious coconut flour crepes are 6 simple low-carb ingredients.
- Coconut flour – make sure you use fresh coconut flour with no lumps for perfect results
- Almond flour – also known as ground almond or almond meal – don’t be tempted to replace it with more coconut flour it won’t create the same fluffy light crepes! Coconut flour is very liquid absorbent and if you don’t respect the ratio, it will end up dry and crumbly.
- Canned Coconut cream – the thick one from the can, don’t skip this ingredient. Trust me, it makes the texture that much better.
- Unsweetened almond milk – or water but honestly almond milk adds a delicious texture without the carbs, so go for it!
- Vanilla extract – optional if you want to use these crepes for a savory breakfast, add herbs and salt instead.
Making Crepes With Coconut Flour
Coconut flour is one of my favorite low-carb flour.
It is not the easiest to bake with at first, because it is highly liquid absorbent and you have to balance this with lots of eggs, milk, or another flour to get the perfect result.
I had a lot of success when baking with coconut flour, like in my low-carb chocolate mug cake or low-carb coconut flour porridge.
Coconut Flour Crepe Filling Ideas
So if you are on a low-carb diet right now and craving a delicious guilt-free sweet dessert or breakfast my keto coconut flour crepes are the ones you need!
The best low-carb crepe fillings are listed below.
I recommend adding the crepe filling to the crepe before folding.
Return the crepe to the crepe pan to melt the sweetener, nut butter, or cheese for a savory version. Fold in a triangle or roll as a wrap to serve.
- Nut butter or seed butter- peanut butter, almond butter, sunflower butter.
- Yogurt or cream – dairy-free coconut cream or yogurt, yogurt, heavy cream, or whipped cream.
- Sweetener – sugar-free crystal sweetener – erythritol, Monk fruit or sugar-free flavored maple syrup, sugar-free powdered erythritol.
- Fresh berries – raspberries, strawberries, or blueberries – make sure you pick a keto-friendly fruit!
- Dried ingredients – unsweetened desiccated coconut, sliced almonds, crushed peanuts, unsweetened cocoa powder.
- Savory filling – for a savory crepe, opt for cheese, ham, bacon, fried mushrooms, spinach, and fried eggs.
The texture of those keto coconut crepes is light, fluffy, and similar to the French crepes I used to eat before.
More Easy Crepe Recipes
If you enjoy eating Crepes, try pairing yours with a cup of my bulletproof coffee for breakfast. Some more crepes recipes are below for you to try.
Coconut Flour Crepes
Want My Kitchen Equipment?
- 4 Eggs
- 1 tablespoon Coconut Oil melted
- ¼ cup Unsweetened Almond Milk or water
- ¼ cup Coconut Cream melted
- ½ teaspoon Vanilla Extract optional for savory filling
- 2 tablespoons Coconut Flour
- 1 tablespoon Almond Flour also known as almond flour/ground almond
- In a large mixing bowl, add all the ingredients in this order: eggs, melted coconut oil, almond milk, coconut cream, vanilla extract, coconut flour, and almond meal.
- Using a whisk or electric mixer, beat until a smooth batter forms with no lumps. Set aside for 10 minutes to allow the coconut flour to soak the liquid and thicken the batter slightly.
- Heat a lightly-oiled mini egg pan or a pancake pan over medium/high heat. I used coconut oil that I rub on the pan with a piece of absorbent paper. My pan is a mini non-stick egg pan size 4.7 inches (12 cm). I recommend a small saucepan of this size to make perfect crepes that won't break.
- Pour 1/4 cup of the crepe batter onto the pan, then tip and rotate the pan gently to spread the batter as thinly as possible. Brown on one side first, cook 2-3 minutes until the sides are crispy, and unstick easily from the pan. The center should be set and dry before you flip over to prevent the crepe from breaking.
- Brown on other sides for about 1-2 minutes and serve hot with your favorite fillings – see recipe notes for inspiration.
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Posted In:Almond FlourAlmond MilkCoconut CreamCoconut FlourOne BowlDairy-FreeGluten-FreeHealthyKetoLow-CarbPaleoVegetarianBreakfastDessertEasyUnder 30 MinutesFrench
The recipes, instructions, and articles on this website should not be taken or used as medical advice. You must consult with your doctor before starting on a keto or low-carb diet. The nutritional data provided on Sweetashoney is to be used as indicative only. The nutrition data is calculated using WP Recipe Maker. Net Carbs is calculated by removing the fiber and some sweeteners from the total Carbohydrates. As an example, a recipe with 10 grams of Carbs per 100 grams that contains 3 grams of erythritol and 5 grams of fiber will have a net carbs content of 2 grams. Some sweeteners are excluded because they are not metabolized. You should always calculate the nutritional data yourself instead of relying on Sweetashoney's data. Sweetashoney and its recipes and articles are not intended to cure, prevent, diagnose, or treat any disease. Sweetashoney cannot be liable for adverse reactions or any other outcome resulting from the use of recipes or advice found on the Website.
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The ingredients are now very expensive but I love your recipes.
I made these crepes today, they turned out amazing!!!
Thanks for sharing this deliciousness 🙂
Thanks for the lovely feedback!
Hi there.. Wondering if it can be toasted with a filling in it please? Thank you x
feel free to experiment, I didn’t try this option
Hello! I don’t have coconut cream handy and I can’t have dairy. Could I use coconut milk instead of coconut cream?
You need a high-fat substitute like heavy cream or canned coconut milk (not packaged) or the crepes will be very dry
Amazing recipe thank you so much!
I only used half of the ingredients but somehow I made 4 crepes?!
Don’t have coconut cream at home so I used double cream instead, worked just fine. I also added some baking powder, I did two crepes for sweet filling and two for savory, yum yum!
Thank you for this recipe! They taste great!
Stayed together well and cooked well with an appetizing looking finish but tasted very eggy. Not the crepe texture or flavor that mimics a crepe very well. Probably would taste much better as a savory dish rather than a sweet dish.
Could you replace the eggs with chia or flax eggs?
No I am sorry it won’t work in this keto crepe recipe.
so I love these crepes (plain or with a small amount of peanut butter & sf jam etc), but I couldn’t help wonder if these would be suitable as a noodle replacement in a keto lasagna. I made a TRIPLE batch today, made savory with some garlic powder & Italian seasoning. I got three layers into my 9X13 lasagna – looks beautiful but not cooking it until later in the week. I will come back with the results!!
I am sure it will make delicious lasagna sheet! It may become very soft with the wet pasta filling but delicious, nourishng and fulfilling. Thanks for sharing your idea with me, XOXO Carine.
Delicious, easy and simple. Thank you for sharing Carine. I’ve included it our Banting (the South African version of low carb & keto) breakfast recipe roundup.
I’m allergic to almonds, is there a substitute for the almond meal?
Sure, you can use same amount of sunflower seed flour ! Enjoy. XOXO Carine.
I have almond and sunflower allergies. Is there a different substitute?
You an substitute almond flour by same amount of sesame seed flour or pumpkin seed flour, both are keto. Just note that pumpkin seed flour give a green color to food, not always appealing 🙂 Enjoy, XOXO Carine
Hello, I can’t find coconut cream anywhere… Is it possible to use coconut milk instead?
You can simply use regular cream, heavy cream will be perfect. Coconut cream is sold in can in international/asian food aisle of most supermarket. Enjoy the crepes, XOXO Carine
The coconut flour crepe recipe looks delish. Is the coconut cream sweetened or unsweetened? If unsweetened, where can I buy it? I’m in NY. Thanks.
FYI–all health food stores carry this. I buy the Native Forrest Brand.
You can also try online buying.
No it is unsweetened ! I buy it form the supermarket in a can in the asian product aisle. Enjoy! Carine.
We all loved these. I followed the recipe exactly which was easy to do. I filled them with berries and coconut cream. This will be a recipe I return to often. Thank you!!
Thanks for the lovely feedback on those crepes! You may also like the almond flour crepes next time. Enjoy the blog. XOOX Carine.
Thanks for the filling ideas. I can’t eat peanuts, but I’ll try with sunflower or sunbutter. That sounds great!
I forget to list coconut butter too ! If you have a peanut allergy this is amazing as well on hot crepes. Enjoy th low carb recipes on the blog. XOXO Carine.
I’d love to try the recipe and probably will, but will need to calculate the calories as I can’t believe they are only 59 each. The egg content alone (4 eggs in 6 crepes) comes to 52 calories each.
(78*4=312 divided by 6 is 52).
Is this correct or am I missing something?
Hi Al, Apologies for little issue with the nutritional plugin, it has been updated. One crepes contains 108 kcal and 1.4 g net carbs. Enjoy. XOXO Carine.
So delicious. Taste just like a normal crepe. I made a sour cream, lemon sauce that I normally eat with crepes. 1/2 cup sour cream 1/4 cup heavy cream, 1 tbsp stevia in the raw, 1 lemon zested and a tbsp lemon juice
I love that creamy lemon sauce! Yum, thanks for trying my crepe recipe and sharing this. Love from NZ, XOXO Carine.
really good crepes, thanks
Thank you for trying them. XOXO Carine.
I see you said to store in refrigerator for up to 2 days, but what about freezing. I’d rather not make very often, my current condition just has me so tired.
Yes sure you can freeze crepes too. Make sure you defrost at least 3-4 hour before, rewarm in the crepe pan and enjoy! XOXO Carine.
I HAVE NEVER EVER FOLLOWED A RECIPIE, OR GOTTEN A RECIPIE FROM PINTEREST AND MY MIND IS BLOWN!!!! Had an awful day at work (week 3 of the keto flu, still going strong) was incredibly depressed thought id make my first keto recepie (rather than just kicking out carbs). I have never done this before, and my goodness, it is MINDBLOWINGLY GOOD. Its like a macaroon with a crepe had a child and made it healthy. THANK YOU FOR DOING WHAT YOU DO, it seems to me mindless frankly speaking to make food blogs – like frankly who cares? But now I see the light. Thanks for this!
Hello! This is the most beautiful comment I read this morning. Thank YOU for giving me your confiance, and try my recipe. I hope you feel better too. The keto flu won’t last you will get there. Be strong, you can do this! That is why I am blogging you see, I am not on keto but low carb sugar free diet for 5 years. I had diabetes, I know the struggle to find a good recipe that fix your mood but don’t blow up your carb count. That is why I am sharing those here. You will find plenty of easy low carb/keto friendly recipe on my blog. Enjoy this place and keep doing what you are doing! You will feel great. Any questions, just mail me, happy to help with any recipes. XOXO Carine.